Wisconsin Cheese Chowder
This hearty, creamy, cheesy chowder weighs in at a light 4.9g of saturated fat!
Vegetable cooking spray
3 cups diced carrots
1 cup sliced celery
¾ cup chopped green onions
4 cups peeled, diced round red potatoes (about 1 ½ pounds)
1 (10 ½ ounce) can low-sodium chicken broth
1/3 cup all-purpose flour
2 cups 2% low-fat milk
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¾ cup Chablis or other dry white wine
¾ cup (3 ounces) shredded sharp Wisconsin Cheddar cheese
¼ cup (1 ounce) shredded Wisconsin Swiss cheese
Coat a larger Dutch oven with cooking spray place over medium-high heat until hot. Add carrots, celery, and green onions; sauté 8 minutes. Add potatoes and chicken broth; bring to a boil. Cover, reduce heat and simmer 25 minutes or until tender.
Place flour in a bowl. Gradually add milk, blending with a wire whisk; add to pan. Stir in salt, pepper and nutmeg; cook 2 minutes or until thickened. Add wine; cook w minute. Remove from heat; add cheeses, stirring until cheeses melt.
Serving size: 1 ½ cups, Total servings: 6
Calories per serving: 309 Fat: 8.1g, Saturated fat: 4.9g, Cholestrol: 25.5 mg
Sodium 317.9 mg
Tangy French Bread
6 (1 oz) slices French bread, lightly toasted
2 tablespoons prepared reduced calorie Italian dressing
½ cup (2 oz) shredded part-skim Mozzarella cheese
1 tablespoon minced fresh parsley
2 teaspoons minced fresh basil
1 tablespoon grated Romano cheese
Place bread slices on a broiler rack. Brush top side of each bread slice lightly with salad dressing. Sprinkle Mozzarella, parsley & basil evenly over bread slices.
Top with grated Romano cheese. Broil 6 inches from heat until cheese melts.
Serves 6.
Ginger-Berry Spinach Salad
1 cup sliced fresh strawberries
½ cup part-skim Ricotta cheese
½ teaspoon ground ginger
3 cups torn fresh spinach
3 cups torn lettuce (iceberg or Romaine)
½ cup celery
¼ cup unsalted sunflower kernels (opt.)
Combine first 3 ingredients in container of an electric blender or food processor. Cover and process until smooth. Chill. Place torn spinach, lettuce and celery in a large bowl and toss gently. Pour dressing mixture over spinach mixture. Sprinkle with sunflower kernels.
Serves 6. Serving Size 1 ½ cups
